Total Time: 45 mins
- 2 teaspoons active dry yeast
- 1 tablespoon plus 1/2 cup packed brown sugar, divided
- 1 cup warm 2% milk (110° to 115°)
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg, room temperature
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 5-1/4 to 5-3/4 cups all-purpose flour
- 2 teaspoons banana extract, optional
- 2/3 cup packed brown sugar
- 1/2 cup half-and-half cream
- 6 tablespoons butter, cubed
- 3/4 cup chopped pecans, toasted
- 6 tablespoons butter, melted
- 1-1/4 cups sugar
- 2-1/2 teaspoons ground cinnamon
- 1 large banana, sliced
- In a small bowl, dissolve yeast and 1 tablespoon brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1-1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 13×9-in. baking pan; sprinkle with pecans.
- Pour melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls.
- Dip dough balls in butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
- Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm.
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